Saturday, December 26, 2009

Pappu Thotakura


3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

2 cups tightly packed thotakura leaves (not the stalks)

1 onion finely chopped

4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4 Serve with white rice or hot rotis.


Alternately, you can separately pressure cook the onions, greens, garlic and green chillis and combine with the mashed dal and follow the rest of the procedure.

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